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GOLDEN CREAM CHOCOLATE CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | soda |
| 1/2 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 1 1/4 cups | sugar |
| 2 | eggs, unbeaten |
| 3 squares Baker’s Unsweetened Chocolate | |
| 1 cup | milk |
| 1 teaspoon | vanilla |
Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 30 minutes. Spread Golden Cream Filling between layers and Chocolate Fluff Frosting over cake.
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